King Crab Entrees
Crab Quiche

Crab Quiche

Ingredients:

  • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
  • 8" Pie Shell for single-crust pie; unbaked
  • 2 large Onions; minced
  • 2 cups Swiss Cheese; grated
  • 4 Eggs
  • 2 cups Half and Half
  • 1/2 tsp Red Pepper
  • Salt and Pepper to taste
  • Pineapple rings
  • Fresh Parsley sprigs
  • Preheat oven to 425 degrees. Shell and cut your Alaskan King Crab Legs into bite sized pieces. Place the King Crab meat over the bottom of the pie shell. Layer the onion and then Swiss cheese on top. Beat eggs with salt and cream. Pour egg mixture over all. Bake for 5 minutes. Foil can be placed over edges of crust to prevent burning. Reduce heat to 350 degrees and cook until firm. Slice crab quiche and garnish with pineapple rings and parsley. Serves 6.
Roasted Alaskan King Crab

Roasted Alaskan King Crab

Ingredients:

  • 2 to 3 pounds Alaskan King Crab Meat (approx. 12-15)
  • 6 Tbsp Olive oil
  • 2 Tbsp shredded Ginger
  • 2 Tbsp chopped Garlic
  • 3 small Green Chilies, chopped
  • Freshly ground Black Pepper
  • Salt to taste
  • Carefully crack each Alaskan King Crab Leg and Claw segment with a mallet. Place the Legs and Claws in a large bowl with the oil, ginger, garlic, chilies and a generous grinding of pepper. Submerse in marinade and place in the refrigerator for 1 to 4 hours. Remove crab from marinade 15 minutes before cooking. Roasting Method: Place the King Crab Legs and Claws in a roasting pan lightly oiled with a bit of the marinade and roast in a 450 degree oven about 12 to 15 minutes. Serves 4. Grilling Method: Grill the King Crab legs and Claws over a hot fire until outer shells are bright red and meat in the largest sections is opaque, about 3 to 4 minutes per side. Dipping Sauce: Strain vegetables out of marinade and combine with 4-6 Tbsp Butter in a saucepan. Simmer for 5 minutes and season to taste. Serve in small bowls as a dipping sauce for the crab.
Alaskan King Crab Etouffee

Alaskan King Crab Etouffee

Ingredients:

  • 2 lbs Alaskan King Crab Meat (approx. 8-10 large legs)
  • 1/4 cup Vegetable Oil
  • 2 cups Onion; chopped
  • 1 cup Celery; chopped
  • 1/2 cup Green Bell Pepper; chopped
  • 1 large clove Garlic; minced
  • 2 Bay Leaves
  • 1/2 cup Clam Juice
  • 1/2 cup Water
  • 1 Tbsp Flour
  • 2 Tbsp fresh Parsley; chopped fine
  • 3 Tbsp Green Onion; chopped
  • Salt & Cayenne Pepper to taste
  • Rice (cooked)
  • Remove Alaskan King Crab meat from shell and cut into bite-sized pieces. Place oil in a large skillet. Add onion, celery, and bell pepper. Saute over medium-high heat until soft(approximately 10-12 minutes). Add garlic and bay leaves; reduce heat. Combine water and clam juice; add flour and mix together well. Pour mixture into skillet with onion, celery, and bell pepper, and stir until the mixture starts to thicken. Add King Crab meat, parsley, and green onion. Cook 5 minutes, or until mixture is heated thoroughly. Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Serve over rice. Serves 4.
Alaskan King Crab Stir-Fry

Alaskan King Crab Stir-Fry

Ingredients:

  • 1 lb. Alaskan King Crab Meat (approx. 4-6 large legs)
  • 2 cups fresh Mushrooms; sliced
  • 1 cup Onion; vertically-sliced
  • 1 clove Garlic; minced
  • 2 Tbsp Oil
  • 1 cup Snow Peas
  • 3/4 cup Tomato; diced
  • 1 Tbsp Cornstarch
  • 1 Tbsp cold Water
  • Cut Alaskan King Crab meat into 2-3 inch pieces. Saut´┐Ż mushrooms, onion, and garlic in oil until slightly softened. Add Alaskan King Crab meat, snow peas, and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir in pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings.
Louisiana-Style King Crab

Louisiana-Style King Crab

Ingredients:

  • 2 lbs Alaskan King Crab Meat (approx. 8-10 large legs)
  • 1/2 cup Butter
  • 4 cloves Garlic, minced
  • 2 tsp Cajun Seasoning (recipe below)
  • 1/2 cup Chicken Broth
  • 1/4 cup Beer
  • 1 1/2 tsp Lemon Juice
  • Rice; cooked
  • Chopped Parsley for garnish
  • With a sharp knife, cut Alaskan King Crab Legs into 2 inch long pieces and remove meat from shells. Melt butter in a large, heavy skillet over medium heat. Stir in garlic and Cajun seasoning; saute 1 to 2 minutes. Add Alaskan King Crab meat and remaining ingredients except rice. Increase heat to medium-high and bring to a boil, stirring gently. Cook 3 to 4 minutes, or until crab is well heated. Serve crab and sauce over rice. Garnish with chopped parsley. Cajun Seasoning: Mix together 1/2 tsp each black pepper, crushed red pepper, and dried thyme and 1/4 tsp each dried oregano and cayenne pepper. Makes 4 servings.
Alaskan King Crab Fettuccine

Alaskan King Crab Fettuccine

Ingredients:

  • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
  • 1 clove Garlic; minced
  • 1/2 cup Butter
  • 3/4 cup Heavy Cream
  • 1/2 cup Parmesan Cheese; grated
  • 1/2 tsp Pepper
  • 12 oz Fettuccine Noodles; cooked and drained
  • 1 Tbsp fresh Parsley; chopped (optional)
  • Salt to taste
  • Remove your Alaskan King Crab meat from its shell and slice. Saute garlic in butter. Blend in crab meat, heavy cream, parmesan cheese, and pepper. Cook over medium heat and stir until meat is thoroughly heated. Add to hot fettuccine pasta and toss lightly. Salt to taste. Top with parsley or garnish of your choice. Makes about 6 servings.
King Crab Imperial

King Crab Imperial

Ingredients:

  • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
  • 1 Tbsp real Butter
  • 1 Tbsp Flour
  • 1/2 cup Milk
  • 1 tsp minced Onion
  • 1 1/2 tsp Worcestershire Sauce
  • 2 slices white Bread; crusts removed and cubed
  • 1/2 cup Mayonnaise
  • 1 Tbsp Lemon juice
  • /2 tsp Salt
  • dash of Pepper
  • 2 Tbsp real Butter
  • Paprika for garnish
  • In a medium size pan, melt 1 Tbsp butter and mix in flour. Slowly add milk stirring constantly to keep mixture smooth and free of lumps. Cook over medium heat, stirring until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat 2 Tbsp butter until lightly browned. Add your Alaskan King Crab meat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins, or a greased 1-quart casserole dish. Sprinkle paprika over top. Bake at 450 degrees for 10 to 15 minutes, until bubbly and lightly brown on top. Serves 4.
Cajun Alaskan King Crab

Cajun Alaskan King Crab

Ingredients:

  • 2 1/2 lbs Alaskan King Crab Meat (approx. 12 large legs)
  • 1/2 cup Mayonnaise
  • 1 tsp Cajun Seasoning, or to taste
  • 1 tsp Lemon Pepper
  • 1 tsp Garlic; minced
  • 1 tsp dry Vermouth
  • Remove Alaskan King Crab meat from shells. In a seperate bowl, combine all remaining ingredients. Spread marinade mixture on all sides of the crab meat. Cover and place in the refrigerator for 30 minutes. Heat a large skillet over medium-high heat. Carefully cook crab, turning as necessary, until browned and heated thoroughly. Serve over your favorite pasta or rice. Makes 2 to 4 servings.
Steamed Alaskan King Crab Legs

Steamed Alaskan King Crab Legs

Ingredients:

  • 1 1/2 lbs Alaskan King Crab Meat (approx. 7-8 large legs), split
  • Melted Butter
  • Spicy Tomato Relish
  • Shallot Cream Sauce
  • Cut your Alaskan King Crab Legs into serving sized pieces. Steam on rack over 3/4 inch boiling water for 5 minutes or until thoroughly heated. Serve Alaskan King Crab Legs with melted butter, Spicy Tomato Relish, or Shallot Cream Sauce (Relish and Sauce recipes below). Microwave Method: In a 10" round or 8 x 8 x 2 inch microwave proof dish, microwave the split Alaskan King Crab Legs on high for 2 to 2 1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute. Serve Alaskan King Crab Legs with melted butter, Spicy Tomato Relish, or Shallot Cream Sauce (Relish and Sauce recipes below). Spicy Tomato Relish: In a food processor or blender, finely chop 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons coarsely chopped celery, 2 tablespoons coarsely chopped green pepper, 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and a dash of garlic salt. Do not puree mixture. Makes 3/4 cup. Shallot Cream Sauce: Saute 3 tablespoons minced shallots or onion in 1 tablespoon of butter until softened. Stir in 1 tablespoon of flour, 1/8 teaspoon crushed dill weed, and 1/8 teaspoon crushed pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup. Makes 4 servings.
Alaskan King Crab Royale

Alaskan King Crab Royale

Ingredients:

  • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs), cut and split
  • 1/4 cup Butter or Margarine, melted
  • 1 Tbsp Lemon Juice
  • 2 tsp grated Onion
  • 1 Tbsp finely chopped Parsley
  • 1/4 tsp Tarragon; crushed
  • dash bottled Hot Pepper
  • Cut Alaskan King Crab Legs into 2 1/2 to 3 inch pieces. If desired, you can remove the King Crab meat from the shells and cut it into bite-sized pieces for easier serving; return to shells. Combine the remaining ingredients and brush over the King Crab meat. Place your Alaskan King Crab Legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat for 3 to 4 minutes; baste occasionally with sauce. Makes 2 main-dish servings. Recipe can be doubled. Grilling Method: Prepare Alaskan King Crab Legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill for 5 minutes or until thoroughly heated; brush occasionally with sauce.
King Crab Rangoon

King Crab Rangoon

Ingredients:

  • 1/2 lb Alaskan King Crab Meat (approx. 2 large legs), boiled, shelled and chopped
  • 1/2 lb Cream Cheese; room temperature
  • 1/2 tsp A-1 Steak Sauce
  • 1/4 tsp Garlic Powder
  • Wrappers:
  • 30 Wonton Wrappers
  • 1 Egg Yolk; well beaten
  • Oil for deep frying
  • Chinese Mustard or Red Sauce
  • Prepare the Alaskan King Crab meat. Combine King Crab meat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375 degrees. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted, metal spoon and drain on paper towels. Serve King Crab Rangoon with Chinese mustard or red sauce for dipping.
____________________________________________________________________

Please feel free to call or e-mail us with any additional
 questions or comments a
t
503 - 435 - 8003

wildpacificsalmon@hotmail.com

Sign up for Newsletter, Special Offers and Discount Codes